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Ingredients
(Serves 4)
500g cumquots, stalks and seeds removed
200g yoghurt
4 tsp gelatine
50ml hot water
100ml brandy
50g dark brown sugar
Knob of unsalted butter
100ml pure cream
Method
Place the cumquots into a blender and pulse until finely chopped.
Add 1 tsp of the sugar and blend until smooth.
Pour in the yoghurt. Blend to combine.
Dissolve the gelatine in hot water and pour into the blender and combine thoroughly.
Pour the cumquot/yoghurt mixture into serving glasses. Refrigerate for 2 hours.
Just before serving, prepare the sauce.
In a pan, melt the butter.
Stir in the remaining sugar.
Pour over brandy and cook until flame burns off.
Stir through the cream until warmed and pour over the cumquot sherbet yoghurt.
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